One of the perks of my job is that I occasionally get to travel to visit facilities or to attend trade shows. I haven’t traveled alone much, though, and when I have, it’s been mostly very quick jaunts out and back. Once, I even flew to Maryland and home in the same day.
Earlier this year I had a slightly lengthier stay in Austin. I was there just for a one-day event, but because of the timing and available flights I ended up staying two nights there. So for the first time I started thinking about what I might do in my free time–try a trendy restaurant, see some landmarks, etc. Unfortunately those plans never materialized; I was shorter on time than I anticipated, and had chosen a hotel based on its proximity to the airport which, it turns out, is not super convenient to downtown Austin.
But I didn’t want to leave without trying at least one local specialty: breakfast tacos. I was able to find a local place just a short distance from the hotel and picked up three to try. The taco joint I went to offered many types, all in two-ingredient combinations. I got egg and cheese (because, eggy wrap), bean and cheese, and the stand out, potato and chorizo, which consisted of crispy fried potatoes seasoned with cumin and crumbled chorizo sausage. It was simple, but so satisfying.
I decided to try to recreate this at home, but with a few changes. Rather than frying the potatoes, I steamed and then briefly pan-roasted them with the spices. While the original potato and chorizo combination is fantastic, I decided to add some scrambled egg as well as cheese–here I’m using crumbled feta, but you could use queso fresco or any other cheese you like. I also made my own salsa to serve on the side; I’ve included the recipe below if you want to make your own, or just use your favorite store bought salsa or hot sauce. Nutrition facts are calculated without the salsa, and for each serving to consist of one giant taco as pictured. You could just as easily split the filling between four or six tortillas instead of just two for a less messy meal.
- 12 oz new potatoes, cut into 1/2-inch pieces
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1/4 tsp dried oregano
- 1/4 tsp ground cumin
- dash of chili powder
- 4 oz raw chorizo
- 1 tsp olive oil
- 2-4 eggs
- 2-4 whole-wheat soft taco tortillas
- 1/4 cup feta or queso fresco
- salsa (recipe follows)
- 2 medium tomatoes
- 1 clove garlic
- 2 tbsp red onion
- 1 tsp diced jalapeño.
- 2 tbsp parsley
- Lime juice
- Salt and pepper
- If preparing your own salsa, finely dice all the ingredients through parsley and mix them together. Season with a small amount of salt. For a finer salsa, pulse a few times in a food processor or blender. Transfer the mix to a fine mesh strainer over a bowl and let sit 5-10 minutes, letting excess liquid drain away. Transfer the mix back to a bowl and adjust the seasoning with lime juice, pepper and additional salt.
- Preheat the oven to 200F to keep ingredients warm as you finish cooking them.
- Place the potatoes in a microwave-safe covered dish like a glass casserole dish with a lid and microwave on the "Potato" setting until tender. Remove the lid and set aside.
- Heat a cast iron or nonstick skillet over medium heat. Crumble the chorizo into the pan and cook, stirring frequently, until cooked through. Remove the chorizo from the pan with a slotted spoon. Transfer into an oven-proof bowl and place in the oven.
- Raise the heat under the pan to medium-high. Add a little olive oil if the pan seems dry. Toss the warm potatoes with the spices, then add to the hot pan and cook, stirring occasionally, until the spices are toasted and the potatoes are slightly brown. Transfer to a bowl and place in the oven.
- Add 1 tsp olive oil to the pan and reduce the heat to medium. Beat the eggs with salt and pepper and add to the pan. Stir and fold slowly with a rubber spatula until scrambled to your liking. Transfer to a bowl and place in the oven.
- Wipe out the pan with a paper towel and return it to the stove over medium-high heat. Warm the tortillas in the pan one at a time, transferring each to the oven.
- To assemble tacos, layer each tortilla with half or one-quarter of the potatoes, chorizo and eggs. Top with feta or queso fresco cheese and serve with salsa.
*Nutrition facts calculated for one tortilla filled with half the potatoes, half the chorizo and one egg.